Air Fryer Chicken Tenders
Made it? Rate this recipeChicken tenders breaded in seasoned flour, egg and panko, sprayed lightly with oil and air fried until golden and crisp. Served on a board with a simple homemade honey mustard dipping sauce.
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Step-by-Step Instructions
Set up the breading station
Use three shallow dishes. In the first, mix the flour with 1/2 teaspoon salt, the garlic powder, paprika, onion powder and pepper. In the second, beat the eggs with 1 tablespoon Dijon mustard. In the third, mix the panko with the remaining 1/2 teaspoon salt.
Chef's Tips
- ›Seasoning each layer gives better flavor than seasoning only the flour.
- ›Mustard in the egg wash adds flavor and helps the crumbs stick.
Bread the tenders
Pat the chicken dry. Dredge each tender in the seasoned flour and shake off the excess, dip it in the egg, let the excess drip off, then press it firmly into the panko on both sides. Place on a plate or rack. Use one hand for the dry dishes and the other for the egg to avoid clumpy fingers.
Chef's Tips
- ›Remove the white tendon from each tenderloin if you like; it can be chewy.
- ›Press the panko on firmly so it stays in place in the circulating air.
Preheat and spray
Preheat the air fryer to 400°F (200°C). Lightly spray the basket. Arrange the tenders in a single layer with space between them; most baskets will need two batches. Spray the tops of the tenders lightly with oil so the panko browns.
Chef's Tips
- ›Dry spots of panko stay pale, so spray evenly.
- ›Use an oil mister or pump spray rather than aerosol cooking spray, which can damage some nonstick baskets over time.
Air fry, flipping once
Air fry for 5 minutes, flip the tenders carefully with tongs, spray any pale spots, and cook for another 4 to 6 minutes until the coating is deep golden and crisp and an instant-read thermometer in the thickest tender reads 165°F (74°C). Repeat with the second batch.
Chef's Tips
- ›Keep the first batch warm on a rack in a 200°F (95°C) oven so the bottoms stay crisp.
- ›Tenders vary in size, so check the largest one.
Make the honey mustard and serve
Whisk the mayonnaise, 2 tablespoons Dijon mustard, honey and lemon juice until smooth. Taste and add more honey or mustard as you like. Arrange the tenders on a board with the sauce in a small bowl for dipping.
Chef's Tips
- ›The sauce can be made while the first batch cooks.
- ›Thin the sauce with a teaspoon of water if it is too thick for dipping.
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About This Recipe
What is this dish?
Air fryer chicken tenders are strips of chicken tenderloin coated in a classic three-step breading of seasoned flour, egg and panko, then air fried until crisp and golden. They come with a quick homemade honey mustard sauce.
Why you'll love it
You get a crunchy coating with only a light spray of oil, and both kids and adults tend to enjoy them. The honey mustard takes two minutes to whisk together.
When to serve
Serve as a family dinner with fries and a salad, as game-day food, or slice them over a salad for lunch.
Quick tips
Dry the chicken, season every layer, press the crumbs on firmly, spray lightly, and cook in batches.
Ingredient Highlights
Chicken tenderloins
The small strip of meat under the breast is naturally tender and evenly sized, so it cooks quickly and evenly in the air fryer.
Panko breadcrumbs
Panko's large, airy flakes stay crisp in the air fryer and give a light, crunchy coating.
Dijon mustard
Used both in the egg wash and the dipping sauce, Dijon adds a sharp, tangy flavor that balances the honey.
Substitution Options
Crushed cornflakes or crushed crackers can replace panko. Use plain Greek yogurt instead of mayonnaise in the sauce (no longer dairy-free). Maple syrup can replace honey. For a richer coating, mix 1/4 cup finely grated parmesan into the panko; the recipe will no longer be dairy-free.
Chef's Tips
Techniques that separate good from great
Toast the panko first
Toss the panko with 1 tablespoon of oil and toast it in a dry skillet over medium heat for 2 to 3 minutes until light golden before breading. The tenders come out evenly golden, and you need less oil spray.
Rest on a rack
Set the cooked tenders on a wire rack rather than a plate. Air can circulate underneath, so the bottom coating does not steam and soften.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Three shallow dishes
- Whisk
- Tongs
- Oil mister or pump spray bottle
- Instant-read thermometer
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Dry the chicken before breading so the flour sticks evenly.
- Cook in batches with space between each tender; overlapping tenders stay soggy where they touch.
- A light, even coat of oil is what turns the panko golden. Without it, the coating stays pale.
- Check the thickest tender for 165°F (74°C) before serving.
Recipe Variations
Different ways to make this dish your own
Buffalo Tenders
Toss the cooked tenders in a mix of melted butter and hot sauce and serve with celery and blue cheese dip.
Parmesan Herb Tenders
Add 1/3 cup grated parmesan and 1 teaspoon Italian seasoning to the panko. Serve with warm marinara for dipping.
Spicy Tenders
Add 1/2 teaspoon cayenne to the flour and serve with a spicy mayo made from mayonnaise and sriracha.
What to Serve With
Perfect pairings to complete the meal
With Fries and Slaw
Serve on a board with air fryer potatoes or sweet potato fries and a crunchy coleslaw.
Chicken Tender Wraps
Wrap sliced tenders in a tortilla with lettuce, tomato and a drizzle of honey mustard.
Over a Salad
Slice the tenders over a big green salad with cucumber, tomato and honey mustard used as the dressing.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store cooked tenders in an airtight container for up to 3 to 4 days. Keep the honey mustard sauce separately for up to 1 week.
Freezer
Freeze cooked tenders in a single layer on a tray, then transfer to a freezer bag for up to 3 months.
Make-Ahead
Bread the tenders up to 4 hours ahead and keep them on a rack in the fridge, or freeze them raw on a tray and cook from frozen, adding 3 to 5 minutes and checking for 165°F (74°C).
Reheating
Reheat in the air fryer at 375°F (190°C) for 4 to 6 minutes until heated through to 165°F (74°C) and crisp.
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